Blueberry Muffins with Sour Cream
Indulge in these exceptionally moist and tender blueberry muffins made with sour cream, perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 1 cup sour cream Full-fat sour cream is recommended for the best texture.
- 1/2 cup sugar Brown sugar can be substituted for caramel notes.
- 1/4 cup butter, softened Use unsalted butter for better control over saltiness.
- 1 large egg Beaten, to bind everything together.
- 1 teaspoon vanilla extract Pure vanilla extract is ideal.
Dry Ingredients
- 1 1/2 cups all-purpose flour Check for a good quality brand like King Arthur.
- 1 teaspoon baking powder To help your muffins rise beautifully.
- 1/2 teaspoon baking soda For additional leavening.
- 1/4 teaspoon salt Just enough to balance the sweetness.
Mix-ins
- 1 cup fresh or frozen blueberries Choose berries that are plump and preferably organic.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray to prevent sticking.
- In a spacious mixing bowl, combine the sour cream, sugar, and softened butter. Mix until smooth and well incorporated—about 2-3 minutes.
- Add the egg and vanilla extract, and mix until you have a creamy mixture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined—don't worry about a few lumps.
- Gently fold in the blueberries with a spatula.
- Divide the batter evenly among the muffin tin cups, filling each about 2/3 of the way full.
Baking
- Bake in the preheated oven for 18-22 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack.
Notes
For a crunchy top, sprinkle a bit of sugar on the muffin batter before baking. Store in an airtight container for up to 3 days or freeze for longer storage.